“I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.”
1 cup

Ingredients Nutrition


  1. Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
  2. Blend until a paste form, stopping often to push down the basil.
  3. Add in the Parmesan cheese and Kosher salt; blend until smooth.
  4. Transfer to a bowl.
  5. NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
  6. If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

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